Bacon-Wrapped Scallops are the ultimate appetizer for any occasion, combining the smoky flavor of crispy bacon with the delicate sweetness of tender scallops. A delicious and easy appetizer or main dish, bacon-wrapped scallops are the perfect combination of savory and sweet. This elegant yet easy recipe delivers a perfect balance of textures: juicy seafood wrapped in savory bacon, caramelized on the outside and buttery on the inside. Whether you’re planning a dinner party or a special weekend meal, these bite-sized delights always impress.
To make them, start with fresh, large sea scallops. Pat them dry thoroughly to help them sear beautifully and prevent steaming. Wrap each scallop with half a strip of bacon, securing it with a toothpick. Because bacon takes longer to cook than scallops, it’s best to pre-cook the bacon slightly before wrapping. This step ensures both components cook evenly and the scallops stay tender instead of overdone.
Once wrapped, season lightly with salt, pepper, and a touch of garlic powder or paprika for extra flavor. You can bake them in the oven or sear them in a skillet before finishing under the broiler. The key is to achieve that perfect golden crust on the bacon while keeping the scallops juicy. If you prefer a hint of sweetness, brush them with a glaze made from maple syrup or honey mixed with soy sauce before baking.
Jump to RecipeScallops are a type of shellfish known for their tender, slightly sweet flavor and delicate texture. They come from the adductor muscle of bivalve mollusks and are commonly found in two main varieties: sea scallops, which are larger, and bay scallops, which are smaller and sweeter.
Scallops cook very quickly, usually in just a few minutes per side. They’re done when they turn opaque and have a golden-brown crust on the outside. The inside should remain slightly translucent and tender, not dry or rubbery. Overcooking makes scallops tough, so it’s best to watch them closely.
Yes, but lightly. Rinse scallops briefly under cold water to remove any sand or residue, then pat them completely dry with paper towels. Dry scallops sear better, creating a nice caramelized crust without steaming.
“Dry” scallops are untreated and have a natural flavor and texture, while “wet” scallops are soaked in a chemical solution that adds moisture and affects taste. For the best sear and flavor, always choose dry scallops, they cook more evenly and develop a better crust
Scallops can be prepared in many ways, but pan-searing is the most popular method for a golden, crisp exterior and tender inside. They can also be grilled, baked, or broiled. For a special touch, try wrapping them in bacon, adding them to pasta, or serving them over creamy risotto. The key is to cook them quickly over high heat and serve immediately for the best texture and flavor.
Serve your Bacon-Wrapped Scallops as an appetizer, party snack, or even a main course paired with a light green salad or roasted vegetables. They also pair beautifully with a crisp white wine or sparkling prosecco, enhancing their delicate, savory flavor.
Elegant yet simple, these Bacon-Wrapped Scallops bring a restaurant-quality experience straight to your kitchen. With minimal prep and maximum flavor, they’re a timeless dish that never fails to impress guests or satisfy a craving for something indulgent and refined.
Ingredients
- 12 scallops large, cleaned
- 6 slices bacon cut in half
- 1 tablespoon olive oil
- to taste black pepper freshly ground
Instructions
- Preheat your oven to 425°F (220°C).
- Wrap each scallop with half a slice of bacon and secure it with a toothpick.
- Place the bacon-wrapped scallops on a baking sheet and drizzle with olive oil.
- Season with freshly ground black pepper to taste.
- Bake in the preheated oven for 18-20 minutes, or until the bacon is crispy and the scallops are cooked through.
Nutrition
These bacon-wrapped scallops are amazing! Total crowd pleaser at my dinner party. Everyone loved them!
Never tried scallops before, but I love bacon. Might give this a shot, but scared they will taste fishy.
Can you even cook scallops without messing them up? I’ve always burned mine before. How can you trust this recipe?
Just made these and they were sooo delicious! I added a bit of garlic for extra flavor. Yum!
Garlic sounds like a great addition! I might try that next time. Glad you enjoyed it!
Bacon and scallops? Ugh, too rich for me. How could you even eat those?
Too much bacon! Scallops are supposed to shine, not be overshadowed by pig!
But bacon makes everything better! Why not indulge a little?
I think the bacon adds a nice smokey flavor! It’s a classic combo. Can’t wait to try!
I don’t usually cook scallops, but this was pretty straightforward. One tip: pat them dry first so the bacon adheres better.
Yes! Patting them dry is huge—otherwise the bacon just slides right off. I do the same and it crisps way better.
I tried this once and mine came out kinda rubbery even though the bacon got crispy 😕 Not sure if it was overbaked or the scallops were too big. 18-20 min seems long for me—maybe I should watch closer.
I don’t get why bacon and scallops go together. Seems kinda weird. But hey, whatever floats your boat.
I dunno, seems odd to me too! But maybe it’s like sweet and salty snacks? Still, I ain’t trying that!
Bacon and scallops are actually a classic combo! The saltiness of the bacon complements the sweetness of the scallops. You should give it a try!
Bacon wrapped anything is a win in my book, but this was just okay for me. Needed more seasoning or something.
Yummy!
Wow, just wow! Who knew bacon makes everything better? Love this recipe!
Bacon wrapped everything is always good. I’m not even judging lol. Next time I’ll add garlic or something but this base recipe is solid.
Totally agree—bacon makes everything better 😂 Next time I’d toss in a little garlic powder too. Do you think minced garlic would burn at 425?
425°F feels kinda high—mine browned too quickly on the outside. I’ll try lowering to 400 next time.
Totally fair—425°F can brown bacon fast. I’d also try 400°F and start checking around 15 minutes. Scallops are delicate; you don’t want them to go rubbery.
These were amazing! A perfect appetizer for my dinner party. Everyone loved them!
OMG! I made these for a party and they were gone in minutes! Everyone raved about them! 👏👏
I tried it and the scallops tasted kinda bland… like I needed more seasoning than just black pepper. Maybe a pinch of garlic powder would help.
Bacon on scallops? Sounds strange but actually works! Kudos to whoever invented this.
I didn’t have toothpicks, so I used string. They fell apart in the oven! 🙁
I tried this recipe but the bacon didn’t get crispy. What did I do wrong?
Made these last night—so simple but fancy. The bacon gets perfectly crisp and the scallops stay tender. Definitely doing again.
Bacon. Scallops. What else do you need in life? Perfect combo, easy to make. 5 stars!